Citrus Skillet Chicken And Rice(Serves 4)

• 2 Tbsp. vegetable oil, divided
• 4 skinless, boneless chicken breast halves
• 1 c. uncooked regular long-grain rice
• 1 medium onion, chopped
• 1 (14 1/2 oz.) can Swanson ready to serve clear chicken broth
• 1/2 c. orange juice
• 3 Tbsp. chopped fresh parsley or 1 Tbsp. dried parsley flakes
• orange slices (for garnish)

1. In large skillet over medium-high heat, heat half the oil. Cook chicken 10 minutes or until browned on both sides.
2. Remove chicken and set aside.
3. Reduce heat to medium.
4. Add remaining oil. Add rice and onion and cook 30 seconds, stirring constantly.
5. Stir in broth and orange juice.
6. Heat to a boil.
7. Cover and cook over low heat 10 minutes.
8. Return chicken to pan.
9. Cover and cook 10 minutes or until rice is done, stirring often.
10. Remove chicken to platter.
11. Stir parsley into rice mixture.
12. Garnish with orange slices before serving.

vegetable oil, skinless, rice, onion, swanson, orange juice, parsley, orange slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849530 (may not work)